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Easy One-Pot Kebab Pilau Recipe

ET Food Voyage
Turning frozen kebabs into this easy one-pot kebab pilau recipe, featuring a kick of spice and plenty of carbs to serve!
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Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4 servings
Calories 430 kcal

Ingredients
  

  • 1 heaped tbsp Ghee
  • 3 Cloves
  • 1 tsp Cumin Seeds
  • 1 tsp Black Peppercorn
  • 2 pods Cardamom
  • 1 piece Bay Leaf
  • 1 large Onion chopped
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 2-3 Green Chillies
  • 1 tsp Salt
  • ½ tsp Turmeric Powder
  • ½ tsp Coriander Powder
  • ½ tsp Garam Masala
  • ½ tsp Paprika
  • ½ tsp Cumin Powder
  • 1 cup Rice washed and drained
  • 1 cup Water
  • 4-6 Frozen Kebabs
  • 10 g Fresh Coriander Leaves for garnish
  • 1 Lemon

Instructions
 

  • Heat ghee in a pot over medium heat. Add cloves, cumin seeds, black peppercorns, cardamom, and bay leaf. Allow to cook until crackling and the bay leaf browned.
    1 heaped tbsp Ghee, 3 Cloves, 1 tsp Cumin Seeds, 1 tsp Black Peppercorn, 2 pods Cardamom , 1 piece Bay Leaf
  • Add in chopped onions and sautee for 5-10 minutes until golden and softened.
    1 large Onion
  • Stir in ginger paste, garlic paste, and green chillies. Saute for another 5 minutes till the raw smell cooks off.
    1 tsp Ginger Paste, 1 tsp Garlic Paste, 2-3 Green Chillies
  • Season with salt and stir in turmeric powder, coriander powder, paprika, cumin powder, and garam masala.
    1 tsp Salt, ½ tsp Turmeric Powder, ½ tsp Coriander Powder, ½ tsp Garam Masala, ½ tsp Paprika, ½ tsp Cumin Powder
  • Add in rice. Stir until evenly combined.
    1 cup Rice
  • Pour in water and bring to a boil. Lay the frozen kebabs on top and cover. Turn down to low heat and allow to steam away for 15 minutes.
    4-6 Frozen Kebabs, 1 cup Water
  • Remove the lid. Add in chopped coriander leaves and a squeeze of lemon. Toss to combine and serve immediately.
    10 g Fresh Coriander Leaves, 1 Lemon

Notes

  • If you don't have ghee, you can use vegetable oil/sunflower seed oil/butter.
  • If you don't have basmati rice, you can use other long-grain rice varieties. 
  • When tempering the spices in hot oil/ghee, do not burn the spices. It is ready once it starts crackling and the bay leaf has browned in colour. 
  • Wash the rice till the water runs clear before cooking. This helps to wash away the starch and keeps the rice fluffy.
  • When cooking the rice, once you put the lid on, keep it closed and let it steam away without disturbance.
Keyword Kebab, One-Pot Recipes, Pilau, Rice